Roasted leg of lamb with oven-browned potatoes sl

8 servings

Ingredients

Quantity Ingredient
1 each 7 to 9 pound leg of lamb
4 cloves Garlic; sliced
¾ teaspoon Pepper; divided
8 mediums Potatoes; peeled and halved
¼ teaspoon Dried whole rosemary
¼ cup Chopped fresh parsley
½ cup Thinly sliced celery
2 tablespoons Butter or margarine
2 tablespoons Lemon juice
½ teaspoon Salt

Directions

Remove the fell (tissue-like covering) from lamb with a sharp knife. Make several small slits on outside of lamb, and stuff with garlic slices. Sprinkle with ½ teaspoon pepper. Place lamb, fat side up, on a rack in a large roasting pan.

Bake at 325 degrees F for 2-½ hours. Add potatoes, remaining pepper, and rosemary; bake 1-½ hours or until meat thermometer registers 175 degrees F. Remove lamb and potatoes to a warm platter; reserve pan drippings.

Saute parsley and celery in butter in a small saucepan until celery is tender. Add remaining ingredients; cover and simmer 5 minutes.

Skim fat from reserved pan drippings. Combine parsley mixture and pan drippings; cook over low heat until heated. Serve with lamb and potatoes.

Dinner on the James River.

Suggested Menu: Cold Vegetable Soup, Roasted Leg of Lamb with Oven-Browned Potatoes, Buttered Beets, Braised Broccoli in Tomato Cups, Sally Lunn Muffins, Pineapple Pound Cake, Plum Pudding with Sherried Hard Sauce, Bourbon Cake Southern Living's _Southern Heritage Company's Coming! Cookbook_ Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-20-95

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